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Easy step-by-step instructions on How to Make Lemon Curd. It's sweet and tangy, creamy and buttery, and ready to eat in under 30 minutes.
I started making lemon curd when the boyfriends parents started bombarding me with SO MANY LEMONS from their lemon tree. I had to find a way to use them.
It is a great way to preserve an abundance of lemons (you can also use up your limes in this homemade Lime Curd). You can also learn How to Make Preserved Lemons for another idea.
While I was learning how to make it, I discovered that it's not hard at all. You guys know I'm not a baker by nature, and I have no problem making this.
It's ready in under 30 minutes. And it's SO GOOD. So creamy and tangy, I can't even express to you how much you're going to love this!
Learn more about How to Use Lemons.
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How to Use Lemon Curd
It can be used as a spread for scones, toast and muffins, as well as used in cakes, cookies, pies, tarts, pancakes and cream puffs.
Some of my favorite recipes using lemon curd are this Lemon Souffle and this Creamy Lemon Chiffon Pie.
Lemon curd is also regularly used as pie filling like in these Lemon Meringue Tarts or this Lemon Meringue Pie.
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Why This Recipe Works
Using egg yolks instead of the whole egg enables the mixture to thicken without getting pieces of cooked egg whites in your lemon curd.
Adding the butter one piece at a time helps the lemon curd to get that perfectly thick and creamy texture.
Fresh lemon juice, ideally from a sweeter lemon variety like Meyer lemons, gives the lemon curd and amazing fresh and tangy flavor.
Whisking the lemon curd constantly while it cooks prevents the eggs from cooking resulting in a perfectly creamy texture. (if you hate whisking, this sous vide lemon curd doesn't require it!)
Step By Step Instructions
You may have read that lemon curd is difficult, but it's not guys. I promise. Plus it only has 5 ingredients. It can't be that hard with only 5 ingredients right?
I've included step by step instructions with photos below. You can do this!
Step 1: Beat the egg yolks with a fork in bowl;
Step 2: Cut the butter into pieces as shown;
Step 3: Heat lemon juice, sugar and lemon zest in a saucepan over medium-low heat until warm. We don't need to boil it, it just needs to be warm enough for the sugar to dissolve.
Step 4: Pour ¼ of the lemon juice mixture into the egg yolks while continuously whisking to temper the eggs. Tempering the eggs prevents them from cooking. Add another quarter of the lemon mixture to the egg yolks and whisk.
Step 5: Combine the remaining lemon mixture and yolks in a saucepan and heat over medium-low heat.
Step 6: Add once piece of butter at a time, whisking until melted. Continue adding the butter, one piece at a time, whisking constantly, until it has all been incorporated.
Step 7: Once all the butter has been incorporated, continue whisking until the mixture thickens and the whisk leaves lines across the mixture. This should take about 5-7 minutes.
Step 8: Pour in a bowl, cover tightly with plastic wrap, and let cool on the counter for an hour or so. The lemon curd will thicken as it cools.
**OPTIONAL: Strain through a mesh strainer or sieve to smooth out lumps and remove any pieces of zest. Honestly guys, I tend to skip this step because I'm not worried about a little zest or lumps in my lemon curd. So it's totally optional. (NOT PICTURED)
After the mixture has cooled, place in a airtight container and store in the fridge for up to 3 weeks. I typically use mason jars to store the lemon curd.
Expert Tips
ALWAYS use fresh lemon juice to make lemon curd.
When heating the lemon juice mixture, it does not need to boil, it only needs to get warm enough that the sugar dissolves.
When tempering the eggs, it is very important to add only a SMALL amount of the heated lemon juice mixture to the egg yolks at a time. This will help prevent the eggs from cooking.
When adding the heated lemon juice mixture, make sure to be whisking constantly while you add any hot liquid.
FAQ's:
Why My Lemon Curd Won't Thicken?
If your lemon curd doesn't seem thick enough after cooking it the recommended time, don't worry. It will continue to thicken as it cools.
Why is My Lemon Curd Too Thick?
Typically, if it's too thick it means you cooked it for too long.
Can You Reheat Lemon Curd?
It is typically served chilled as it can be very difficult to reheat. If you try, place it in a saucepan over low heat and stir constantly until heated through.
How Long is Lemon Curd Good For?
It will safely last in the fridge for 1-2 weeks. however, I have been known to keep my for 4+ weeks with no issues...but I like living on the edge....
Can Lemon Curd be Frozen?
It can be frozen in an airtight, freezer safe container for up to 1 year. To thaw, place in the fridge overnight. I recommend freezing in batches so you can thaw out portions at a time as needed.
Tools Used
- Heavy bottomed saucepan - I like this one from Circulon
- Silicon whisk
- Glass mixing bowls
- Strainer
Rate the recipe and leave a comment to let me know how it turned out!
This recipe was originally posted in April 2018. It has been updated for photos and content.
Recipe
How to Make Lemon Curd
Ingredients
- ¾ cup fresh squeezed lemon juice
- 2 teaspoons lemon zest
- 1 cup sugar
- 6 egg yolks
- 6 tablespoons unsalted butter
Instructions
- Beat the egg yolks in bowl.
- Heat lemon juice, sugar and lemon zest in a saucepan over medium-low until warm.
- Pour ¼ of the lemon juice mixture into the egg yolks and whisk to temper the eggs. Add another quarter of the lemon mixture to the egg yolks and whisk.
- Combine the remaining lemon mixture and yolks in a saucepan and heat over medium-low heat.
- Add one piece of butter at a time, whisking until melted. Continue adding the butter, one piece at a time, until it has all been incorporated.
- Continue whisking until the whisk leaves lines across the mixture, about 5 minutes.
- OPTIONAL: Strain through a mesh strainer or sieve to smooth out lumps and remove any pieces of zest.
- Pour in a bowl, cover tightly with plastic wrap, and let cool on the counter for at least an hour.
- After the mixture has cooled, place in a airtight container and store in the fridge for 1-2 weeks.
Expert Tips:
- ALWAYS use fresh lemon juice to make lemon curd.
- When heating the lemon juice mixture, it does not need to boil, it only needs to get warm enough that the sugar dissolves.
- When tempering the eggs, it is very important to add only a SMALL amount of the heated lemon juice mixture to the egg yolks at a time. This will help prevent the eggs from cooking.
- When adding the heated lemon juice mixture, make sure to be whisking constantly while you add any hot liquid.
Alexa
I’m not good at anything when it comes to the kitchen but you’ve made this recipe seem like something I might be able to do. I’ll try anything with lemon so I’ll be giving it a shot this weekend!
Danielle
You can do it Alexa! Let me know how it turns out 🙂
Sudipa
I have never had lemon curd before. But seeing this post I am craving for some. It looks delicious and the steps are simple too.
Definitely try this
Danielle
I hope you get a chance to try it - lemon curd is delicious!
huda
ive never had it but it looks delicious and easy enough to do! i'll be trying 🙂
Danielle
Thank Huda!
Lydia Smith
Thanks for sharing this now my lemon won't go waste again. Lemon curd here I come.
Danielle
It's a perfect way to use ll those lemons.
Tammie
This sounds delicious. I'm going to have to give it a try!
Danielle
Thanks Tammie!
GiGi Eats
When I read the heading I immediately thought - WHAT is lemon curd even used for... And YOU ANSWERED MY QUESTION! So thank you for that! 😉
Danielle
Well yay! Glad I explained it well.
Snehal
I have never heard of lemon curd before. I have all the ingredients so quite excited to make this. 😊
Danielle
Lemon curd is one of my favorite things ever. I hope you try it out!
Nathan
Lemon curd. Interesting recipe. I am a foodie. Rest assured i will be trying this tonight and I hope it turns out well. The recipe looks rad.
Danielle
That's great! I hope you love it Nathan!
Debbie Carr
Ah I adore lemon curd! Use it in lemon meringue pie!
Thanks for this lovely recipe!
Debs
Danielle
Lemon curd is the best!
Swathi
Yes lemon season is going to start. I love this lemon curd recipe. Good lemon curd is always best treat to make dessert.
Danielle
Thanks Swathi! Lemon curd is one of the best sweet treats IMO 🙂
Hannah Marie
This looks so good to me. I never thought the process will be this easy. It is certainly a must try.
Danielle
Thanks Hannah! I hope you get a chance to try it.
Jennifer Tanney
I've never made lemon curd. I always wondered if it was super hard to make. Your recipe looks really easy to follow. I will have to try it.
Danielle
It's definitely not hard to make if you follow the instructions. It's totally worth it!
Priya Srinivasan
Wow, that lemon curd looks so delicious, that beautiful and gorgeous color is totally tempting!! Love how beautifully you have explained the process!!!
Danielle
Thanks Priya!
Jo
I don't need anything else with this delicious lemon curd at all! I could simply eat by spoon straight from the bottle. It looks so vibrant and tempting, Perfect for the upcoming season
Danielle
I totally agree! I can just eat it with a spoon 🙂
Mahy Elamin
This was SOOO yummy and easy to make! We ate this with blueberry scones - it was perfect! Thanks for sharing!
Danielle
Oh how happy i would be if i had some blueberry scones 🙂
Michelle Cannon
This looks so good! I love anything lemon (I even have a Pinterest board JUST for lemon recipes). Too often lemon-y recipes aren't so lemon-y in the end, but my hopes are high with this one. 🙂
Danielle
This one is definitely lemony! I hope you get the chance to try it!
Kylee from Kylee Cooks
I love lemon curd, it's the epitome of spring time! This looks great - definitely a keeper.
Danielle
Lemon curd is the best! Thanks Kylee 🙂
Waren Jean Go
Your recipe looks, easy. I should be able to do this on the weekend!
Danielle
I hope you get the chance to try it!
What Corinne Did
I love lemon curd! it is so delicious! perfect for lemon pie or on toasts in the morning!
Danielle
Definitely!
Brittany Charnley
OMG YUM!!! It's so pretty and yellow! I love all your pictures! Looks like a fun recipe.
Danielle
Thanks Brittany!